Blue Hubbard Winter Squash, Cucurbita maxima

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Approx: 10 seeds

Blue hubbard squash are a large winter squash variety that are plump in the middle and slightly tapered at the neck. This squash has a very tough, bumpy skin that is pale blue-green-gray in color. Inside the very hard yet relatively thin rind is a golden yellow, fine grained, and dense flesh which surrounds a large central seed cavity. When cooked the flesh of Blue hubbard squash is tender and starchy with a rich and semi -sweet squash flavor similar to that of cooked pumpkin. Depending upon specific variety and when it is harvested Hubbard squash can weigh anywhere from five to forty pounds.

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Originally brought to New England from South America or the West Indies, the hubbard squash may possibly have been named by a Mrs. Elizabeth Hubbard in the 1840’s who apparently gave seeds to friends. A neighbor with whom she shared the seed, James J. H. Gregory, introduced this squash to the seed trade. A more recent variation of the hubbard squash, the golden hubbard, can now be found but it lacks the sweetness of the original, and in fact, tends towards a bitter aftertaste.

Days to Germination: 7-14 days
Days to Maturity: 100 days
Full Sun
Fruit size: upto 15 lbs

Squash require loamy soils that can retain some moisture, as they do not like to be left too dry for any extended period of time. They require full sun and like a soil that has some organic material in it to draw nutrients from.

Plant near: beans, corn, cucumber, melon, mint, onion, pumpkin
Helped by: borage, marigolds, nasturtiums (which all deter common squash pests).

Squash has many vital poly-phenolics, anti-oxidants and vitamins.
Vitamin A, a & b-carotenes, cryptoxantohin-B, lutein
B-complex vitamins (folates, riboflavin, niacin, vitamin B-6, thiamin, pantothenic acid)
Iron, zinc, copper, calcium, potassium, phosphorus
Amino acid Tryptophan (a health benefiting GABA which is neuro-chemical in the brain).

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